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Perfect Peach Almond Tart with Honey Custard

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A delightful summer dessert featuring a tender almond crust, honey-sweetened custard, and fresh peach slices. This tart is quick, easy, and perfect for warm-weather gatherings.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (50g) almond flour
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice water (as needed for dough consistency)
  • 2 large eggs
  • ½ cup (120ml) heavy cream or half-and-half (can substitute with coconut cream for dairy-free)
  • ¼ cup (85g) honey
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3–4 ripe peaches, thinly sliced (about 1½ pounds / 700g)
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Make the crust: In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup almond flour, ¼ cup sugar, and ¼ teaspoon salt. Add the cold, cubed ½ cup butter. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs (pea-sized bits are perfect). This usually takes about 5 minutes.
  2. Add egg yolk and water: Stir in the egg yolk, then add ice water, one tablespoon at a time, mixing gently until the dough just holds together when pressed. Be careful not to overwork—it should feel slightly crumbly but stick when squeezed.
  3. Chill the dough: Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F (175°C).
  5. Roll out and assemble crust: On a lightly floured surface, roll dough out to about 12 inches (30cm) diameter. Carefully transfer to your tart pan, pressing dough into edges and trimming excess. Prick the bottom with a fork to prevent bubbling.
  6. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, baking another 10 minutes or until golden.
  7. Prepare honey custard: While crust bakes, whisk together 2 eggs, ½ cup heavy cream, ¼ cup honey, 1 teaspoon vanilla extract, and a pinch of salt in a bowl until smooth.
  8. Slice peaches: Toss peach slices with lemon juice and sugar (if using).
  9. Assemble tart: Once crust is cool enough, arrange peach slices in a circular pattern over crust. Pour honey custard evenly over peaches.
  10. Bake tart: Bake at 350°F (175°C) for 25-30 minutes, or until custard is set but still slightly jiggly in the center.
  11. Cool and serve: Let tart cool completely on a wire rack before removing from pan. Serve at room temperature or slightly chilled.

Notes

Keep butter cold to create flaky layers. Don’t skip blind baking to avoid soggy crust. Whisk custard gently to avoid bubbles. Slightly underbake custard for best texture. Brush peaches with warmed honey before serving for a glossy finish. Dough can be prepared up to 2 days ahead and refrigerated.

Nutrition

Keywords: peach tart, almond crust, honey custard, summer dessert, easy tart recipe, peach dessert, almond flour tart, honey custard tart

Find it online: https://piperplate.com/perfect-peach-almond-tart-recipe-with-honey-custard-easy-summer-dessert/